| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 35g | 15g | 35g |
| sugars | fibre | protein | salt |
| 5g | 2g | 26g | 1.2g |
As I whisk through my kitchen, the comforting aroma of my Poached Eggs with Chervil Hollandaise beckons the dawn of a new day. A chance to feast on the wholesome amalgamation of classic poached eggs, perfectly toasted English muffins, and the tantalizing hint of smoked salmon, all topped off with a creamy Chervil Hollandaise sauce that’s as sunshine-bright as Charleston’s coastline.
A Recipe After My Own Heart
This dish holds a special place in my cooking repertoire. It’s a fantastic meld of the flavors I grew up on, with a nod to the coastal love I acquired during surfing days off Sullivan’s Island and a little gourmet touch – a ‘grown-up’ upgrade to traditional Eggs Benedict. While my Southern roots still thrive in the love for heartwarming, decadent food, I’m always finding ways to infuse a dash of health and a refuse of blandness into my creations.
A Symphony of Flavors
The Poached Eggs with Chervil Hollandaise is not just a pretty dish, it’s a gastronomical feast that will please your palate in more ways than one. Every bite is a symphony, with luscious egg yolk cascading over a bed of smoked salmon and toasted muffin like molten sunshine, punctuated with sparks from the lemony Chervil Hollandaise.
Health enthusiasts, don’t fret! This dish is more than just a treat for your palate. An eggcellent source of essential proteins, vitamins, and minerals, this recipe is great for jump-starting your day with a nutrient kick. Additionally, smoked salmon is an excellent source of Omega-3 fatty acids!
Flexibility At Its Finest
What I truly love about this dish is its versatility. We often think of an Eggs Benedict-esque breakfast when we think of poached eggs and Hollandaise but the truth is, this recipe can easily be remixed to fit a brunch, lunch, or even a fancy dinner setting. Pair it with a light, crisp salad or a steaming pile of hashbrowns and bacon for a complete meal, a reflection of the ocean-to-table cuisine we love in the South.
If you love Eggs Florentine or Eggs Royale, you’ll adore how the chervil in the Hollandaise gives a unique, delicate spin to the dish. It reminds me of the Old-World sophistication of French cuisine, paired with good old Southern hospitality.
What You’ll Need
- 6 Large Eggs
- White Vinegar, 1 tbsp
- English Muffins, 6
- Smoked Salmon Slices, 12
- Unsalted Butter, 1 cup
- 3 Egg Yolks
- Lemon Juice, 1 tablespoon
- Salt, 1 teaspoon
- Cayenne Pepper, 1/8 teaspoon
- Fresh Chervil, 2 tablespoons
Method
Step One
Begin by poaching the eggs. First, fill a pot with water until it’s two-thirds full and add the white vinegar. Bring the water to a gentle simmer. Crack each egg into a cup or small bowl, then gently slide it into the simmering water. Cook the eggs for about 4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and transfer them to a plate lined with paper towels to drain.
Step Two
While the eggs are cooking, split and toast the English muffins. Place two slices of smoked salmon on each muffin half.
Step Three
Next, you’ll make the hollandaise sauce. Melt the butter in a small saucepan over low heat, then set it aside. In a separate, heatproof bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper. Set the bowl over a pot of simmering water but do not let the bottom touch the water. Whisk the egg yolk mixture until it thickens enough to coat the back of a spoon. Be careful not to let the eggs cook too much or they’ll scramble.
Step Four
Remove the bowl from the heat. Gradually whisk in the melted butter until the sauce is thick and creamy. Stir in the fresh chervil. If the sauce seems too thick, you can thin it with a little warm water.
Step Five
Now to assemble the dish. Place a poached egg on each muffin half topped with smoked salmon, then spoon a generous amount of hollandaise sauce over the top. Serve the poached eggs with chervil hollandaise immediately, while everything is still warm.
